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Tuesday, 28 August 2012

This banana cake is also popular among Indonesian foodie blogger. Ienas tsuroiya was the first who brought it up. After that, many people tried to bake it and gave it good reviews. This time I tried to make it gluten free. I got the recipe from dapur solia.

This cake was pretty nice. It kept moist until the next days. If only that the chocolate chips didn't sunk to the bottom, it would be a perfect cake.

I only made half the recipe and fit 1 loaf pan. I divided all the ingredients into 2. I substituted the flour with the rice flour mix, in the ratio of 5 rice flour : 3.5 cornstarch : 1.5 sagoo flour. I reduced the sugar about 50 % to adjust my unsweet tooth. I also substituted white sugar with palm sugar.

Methods:Preheat oven 350F (180C). Line a loaf pan with baking paper and grease with margarine.In a bowl, combine all the flour, baking soda and salt.Using an electric mixer, beat oil and sugar. Add the eggs one by one. Keep beating.Add in the bananas and vanilla. Beat well.Sift in the flour mix. Mix well.Stir in the chocolate chip and nuts.Pour in the baking pan. Bake 60 - 65 minutes until done.

Monday, 27 August 2012

Today is the first day at school after lebaran holiday. It was hard to wake the kiddos up this morning. 'Ten more minutes please mom...' They begged while disappearing again under the blanket. I already packed this mango pudding in their snack boxes. When they got ready, they jumped down the car happily, smile spread ear to ear, waved me good bye and enthusiastically ran into the school... Have a nice day kids, I whispered...

Ingredients:

1 packet agar-agar

50 gr sugar

1 sachet (42ml) sweet condensed milk

600 ml water

200 gr mangoes, peeled and mashed

Methods:Combine agar-agar, sugar, condensed milk, and water in a saucepan. Stir continuously until it boils.

Remove from the heat. Keep stirring until it cools down slightly. Pour in mashed mangoes. Mix well.

It was in the middle of a long holiday. My children seemed to start getting bored. All toys were played, all books were read. What else? They asked. How about cooking something? I suggested. A cake, bread, cookies, donuts, or something traditional? I gave them options. Donuts! They shouted together. OK then, pumpkin donuts it was...

Ingredients:

5 tbs warm water

1/2 sachet instant yeast

1 egg yolk

150 gr pumpkin, steamed and mashed

2 tbs sugar

50 ml oil

200 gr bread flour

100 all purpose flour

1/2 tsp salt

Methods:

Dissolve the yeast in the warm water. Leave for 10 minutes.

Place the yeast mixture, yolk, mashed pumpkin, sugar, oil and flour into the bread bucket of breadmachine. Select the dough menu and press start. After the ingredients come together add the salt. Wait until the machine beeps.

Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into a ring shape. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.

Tuesday, 14 August 2012

This is the gluten-free version of the famous killer brownies. I got the recipe from cake fever.

Pennylane Browniesby Riana Ambarsari via Cake feverIngredients:

The original recipe:

4 eggs

360 gr caster sugar

225 ml oil

210 gr flour

60 gr cocoa powder

1/2 tsp salt

1 tsp vanilla powder

120 gr nuts

85 gr chocolate chips

What I did:

I only made half the recipe and fit a 10 X 30 cm baking pan. I divided all the ingredients into 2. I substituted the flour with the rice flour mix, based on Wied Harry's formula, in the ratio of 7 rice flour : 2 sagoo flour : 1 cornstarch. I also reduced the sugar 30 % to adjust my unsweet tooth.2 eggs

125 gr caster sugar

110 ml oil

84 gr rice flour

21 gr sagoo flour

11 gr cornstarch

30 gr cocoa powder

1/4 tsp salt

1/2 tsp vanilla powder

60 gr chopped peanuts

Methods:

Preheat oven 180C. Line a 10 cm X 30 cm baking pan with baking paper and grease the paper with margarine or oil.

Beat eggs and sugar until pale and thick. Add the vanilla and salt.

Add the flour mix and cocoa powder while sifting. Fold it slowly and carefully using a spatula.

Fold in the oil until well combined.

Stir in the nuts and chocolate chips.

Scrap the batter into the prepare pan. Decorate with almonds.

Bake for 35 minutes.

Note:This cake is really good. Mine is better eaten on the day after. It will moisten and less crumbly.Enjoy!

The taste of this cookie is as good as the one made of wheat flour. It's even crunchier. My children love it. This cookie doesn't spread and remain pale after baking (not golden brown). So, be careful with the baking time, don't rely on its colour for the sign of doneness...or it will be overbake ^^Enjoy!xoxo

Wednesday, 8 August 2012

Sometimes, having meal and snack is just not enough to satisfy us. We need something to crunch and munch between meal and or snack time. It's a nibble time...

One of our favourite nibble is keripik tahu or tofu chips. It is thin tofu that is deep fried until crispy. It is so good, light and crunchy... You just can't stop crunching until they're all gone...^^

Although that I can easily find the tofu chips in the market, this time I tried to make it myself. I used tahu pong, a kind of tofu that has hollow inside. We need the skin only, reserve the flesh for other recipes.

Saturday, 4 August 2012

When I back home last December, after lived in Perth for 2 years, I found that most of my herbs plant were gone. I could not see my chillies, basil leaves, turmeric, ginger, keffir lime, aloe vera and also my pandan leaves plants. Only galangal was safe.So, I have to start it all over again. Now, I have already planted ginger, turmeric and pandan leaves. Hope they will grow soon. Especially the pandan leaves. You know that I like to make snacks for my family and I really like to use fresh pandan leaves instead of pandan paste.While waiting for them to grow, I then buy pandan leaves at the market. I usually wrap it with a piece of paper and store it in the fridge. But last week I think I bought the pandan leaves too much. Before it wilted, I then cut it thinly using scissors and blend it with a cup of water in the blender. I squized it and stored the pandan water in the jar and kept it in the fridge.After some days, the pandan water looked like that in the picture above. The green thingy sunk to the bottom and the water became clear. What happened?I then, as usual, googled to find the answer... and I found it in my friend's blog hesti's kitchen who got from table for 2 ... or more ... it is the pandan paste!Hurray.... I was so happy to know that. Let's make something from this beauty homemade!

Friday, 3 August 2012

Bubur candil is a popular snack In Indonesia. It is a sweet porridge (bubur) with some balls or dumplings and served with coconut milk. Traditionally, the candil (the balls) are made of glutinous rice flour. The balls are then boiled in palm sugar water to get the sweet taste and the brown colour.

I have made bubur candilbefore. For this time I add purple sweet potato (ubi ungu) to the glutinous rice flour and use white sugar. It's a purple bubur candil. Looks fancy, he ?

Ingredients:

For bubur

250 gr purple sweet potato, steamed and mashed

150 gr glutinous rice flour

100 ml water

1/4 tsp salt

2 pandan leaves

water

4 tbs sugar

70 gr glutinous rice flour

for coconut sauce:

500 ml coconut milk from 1/2 coconut

pinch of salt

1 pandan leaf

Methods:

For bubur:

Mix mashed purple sweet potato, glutinous rice flour and salt.

Pour in water, bit by bit.

Knead until it comes together.

Stop adding water when the dough can hold together.

Take a bit of dough, roll it into a ball with both of your palm.

Repeat with the remaining dough.Dissolve glutinous rice in a bit of water. Set aside.Heat water about 3/4 full, sugar and pandan leaves in a pan. Bring to the boil.

Put the balls in the water. Boil until they all float and cook through.Off the stove. Reduce the water until it only simmer the balls.On the stove again. Pour in the dissolved glutinous flour.Stir until it bubbling, thickens and smooth.Remove and set aside to cool.

for coconut milk sauce:Place coconut milk, salt and pandan leaf in a saucepan. Heat and stir it constantly until it boils.Remove and set aside.If you want to use fresh uncooked coconut sauce, thenmix grated 1/2 coconut with 500 ml drinking/boiled water and squize.Sprinkle pinch of salt and stir. Use immediately when it is still fresh.Serve the bubur candil warmwith the coconut milk sauce.